If you could learn to cook any vegetable, which one would it be?

[willendorf5761]

For the first time this year, we've joined a CSA.  We wanted to last year, but money was too tight for us to lay out the substantial chunks required all at once.  It is so nice not to be worrying about money this year.  I used to carry around a huge amount of anxiety about money that is just gone.

This particular CSA is all organic, and it's located

Comments

[eeminy]

I'd go with swiss chard, broccoli rabe or collard or turnip greens. Maybe brussels sprouts. One of those vegetables that people think they don't like, but that can be stupendously delicious prepared in certain ways.

I have a lovely recipe for a broccoli rabe alfredo which of course wouldn't work for you, but it was a revelation the first time I dubiously made it.

[oddprofessor]

I am responding to eeminy's post because I want her to see my demand for that recipe. Right now.

And then I will second her idea of brussels sprouts. I never cooked them until my darling Mr. OddP mentioned that he liked them; I learned, but I'm still looking for excellent ways to cook them.

I have a zucchini recipe that isn't vegan, because it has Parmesan cheese in it, but it's very very good. The secret is a tablespoon of white vinegar; it gives the kind of bland vegetable a little zip.

[willendorf5761]

We only eat Brussels sprouts one way: roasted. Trim your Brussels sprouts and cut them in half lengthwise. Spray a 9 x 13" pan with olive oil. Put in the sprouts, toss them with more olive oil, balsamic vinegar, coarse salt and freshly ground pepper. Spread them out into a single layer. Put in the oven for 10 minutes at 450 degrees F. Stir them around and put them back in for another 5 to 10 minutes. Nom nom nom.

[oddprofessor]

That's what I usually do too. I sometimes add some cubed sweet potato. The sweetness of the potato goes very nicely with the bitterness of the brussels sprouts.

[willendorf5761]

That sounds delicious. I love sweet potatoes. I bet some waxy new potatoes would be good, too.

[mrs_brooklynite]

Brussell Sprouts: cut little x's in the base, toss with olive oil, coarse salt and fresh pepper and roast 'em at 450 for 20 minutes, shaking the tray occasionally.

Crisp and salty. Heaven.

[willendorf5761]

Greens it is! At our orientation, the woman who gave us a tour of the distribution shed commented that there would be a lot of greens in the beginning, and gave a few suggestions on how to cook kale and chard. I love greens!

As for reheating in the microwave, I'm thinking cooking them in some kind of sauce (curry? tomato?) would help.

[mrs_brooklynite]

C2 and I love, love, love red swiss chard with garlic and lemon. Saute the garlic in a bit of oil till golden, but not brown (and bitter). Add the chopped up stems. Saute for a few minutes. Add the chopped up leaves and saute a few minutes until all wilted and yummy looking. Remove from heat. Add juice of 1 lemon, coarse salt and fresh pepper. Simple, but yum!